Callaloo and saltfish is a classic combo in Jamaican kitchens, and making it as a quick stir fry brings out fresh, lively flavors that feel a bit lighter. The saltiness of the dried fish balances with the leafy greens, while a hint of Scotch bonnet pepper adds a soft kick.
The Story Behind This Recipe
I first discovered callaloo and saltfish when visiting a friend in Kingston. It was simple but filled with character, unlike anything I’d cooked before. The dish quickly became one I turn to when I want something hearty without having to spend hours in the kitchen.
When I make it at home, I usually soak the saltfish early in the day to pull out some of its saltiness but keep its distinctive taste. The process makes sure the fish flakes nicely and pairs well with the tender callaloo leaves.
This stir fry is one of those dishes you can throw together with minimal fuss, using fresh garlic and a touch of Scotch bonnet for warmth. It’s not overly spicy, just enough to lift the flavors and complement the saltfish. Served simply with boiled green bananas or fried dumplings, it feels like a proper Jamaican meal but with less hassle.
Cuisine: Jamaican
Course: Dinner
Servings: 4
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
Ingredients
- 1/2 lb dried saltfish (salted cod)
- 1 tbsp vegetable oil
- 2 cloves garlic, finely chopped
- 1 small Scotch bonnet pepper, seeded and minced (optional)
- 1 medium onion, thinly sliced
- 4 cups callaloo leaves or fresh spinach, washed and chopped
- 1 medium tomato, chopped
- 1/2 tsp black pepper
- 1 tsp fresh lime juice
Instructions
- Step 1. Rinse saltfish and soak in water for at least 4 hours or overnight, changing water once.
- Step 2. Drain and place saltfish in a pot of fresh water. Boil for 15 minutes, then drain and flake the fish, removing bones and skin.
- Step 3. Heat oil in a large skillet over medium heat. Add garlic, Scotch bonnet (if using), and onion; sauté until softened, about 3 minutes.
- Step 4. Add the flaked saltfish and cook, stirring occasionally, for 5 minutes.
- Step 5. Stir in chopped tomato and cook for another 2 minutes until the tomato softens.
- Step 6. Add the callaloo or spinach and black pepper, stirring until the greens wilt, about 3-4 minutes.
- Step 7. Remove from heat and drizzle lime juice over everything. Stir gently and serve hot.
Tips for Success
- Soaking and boiling saltfish ahead helps reduce excess salt and makes it easier to flake.
- If you can’t find callaloo, fresh spinach is a fine substitute, though the flavor will be milder.
- Careful with Scotch bonnet peppers – start with a small amount and adjust based on your heat preference.
Variations & Substitutions
- Add diced bell pepper for a bit of sweetness and color.
- Finish with a sprinkle of chopped fresh scallions for a fresh onion note.
- Swap out saltfish for smoked mackerel or another smoky fish for a different twist.
